Preheat the oven to 375 degrees.

Beat the egg yolks until they are thick and colored like a lemon.

Sit the flour, salt, cocoa, and powdered sugar together.

Beat the dry sifted ingredients into the egg yolks. Blend well.

Add the vanilla, and then fold in the egg whites.

Spray a 10X15 cookie sheet with nonstick cooking spray, and then put parchment paper on top.

Pour the cake batter into the baking pan and bake in the oven for 15-20 minutes. The middle of the cake should spring back when pushed with your finger, indicating that it's done.

Grab a clean dish towel and lightly dust it with powdered sugar. Loosen the baked cake from the cake pan and put it onto the towel while it is still warm. Be sure to take off the parchment paper.

Roll the cake gently, and be sure to roll the towel into the cake.

Wrap the towel to hold its shape.

After the cake has cooled, spread the cream cheese frosting on the cake and then add the crushed peppermints. Roll like it's a jelly roll.

To make the frosting, combine the cream cheese and the butter in a mixing bowl and beat with a mixer.

Add the vanilla and salt and stir.

Turn the mixer to low and add the powdered sugar until it's mixed completely.